Ingredients

Directions

1If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.

2Heat the oven to 375°.

3Place the chicken, skin sides down, in a single layer in the ungreased pan. Cover with aluminum foil and bake 30 minutes.

4While the chicken is baking, mix the chili sauce, honey, soy sauce, mustard, horseradish and pepper sauce in a small bowl. Remove chicken from oven, and turn pieces over with tongs. Pour sauce over chicken, spooning sauce over chicken pieces
if necessary to coat them completely.

5Continue baking uncovered about 30 minutes longer or until juice of chicken is no longer pink when you cut into the center of the thickest pieces. Spoon remaining sauce over chicken before serving.

Expert Tips

13x9-inch rectangular pan

To save time, omit sauce ingredients and use 1 cup purchased barbecue sauce.

When handling uncooked poultry, be sure to keep your hands, utensils and countertops soap-and-hot-water clean. When cleaning up after working with raw poultry, be sure to use disposable paper towels.

To retain juices and keep chicken from becoming dry, turn pieces with tongs instead of a fork.

The sauce is added the last 30 minutes. For uniform flavor and juiciness, be certain all pieces of chicken are coated with sauce.